DESSERT MENU

Butter sponge-cake soaked in sherry, sunken in homemade strawberry jelly (none of the powdered stuff), smooth vanilla bean custard, homemade lightly sweetened whipped cream, finished with rainbow sprinkles.

Speculaas are Danish spice cookies, we make ours from scratch. Part of the cookies are used the crust and some of them are blended into a cookie butter, which is then mixed into our cheesecake filling. Decorated with homemade lightly sweetened whipped cream and cookie crumbs.

Another best seller. A rich creamy custard infused with vanilla bean. Brulée means burned in French, we sprinkle Demerara sugar on top, torch it just until it is dark golden brown. You should give the caramel on top a minute to cool and harden, then enjoy the dessert.

One of our best sellers. Homemade Savoiardi sponge cake soaked in fresh espresso and Marsala wine, layered with lightly sweetened mascarpone mousse, finished off with a dusting of high quality Swiss cocoa from Cacao Barry.

Our ice-cream is made in house with just a few simple ingredients including full fat cream and vanilla bean. Our staple flavors are vanilla bean and chocolate, ask for our flavor of the week/month.

Homemade cinnamon apple filling, baked in flaky puff pastry, topped of with a sprinkle of Demerara sugar for crunch (and sparkles). Served with our homemade vanilla custard.

Buttery and tender brioche, braided with a brown sugar - cinnamon filling, baked until caramelized and golden-brown on the outside.

Made of well-fermented dough, the Pain Rustic is an airy bread with a nice crust. It's perfect for sandwiches, it goes good with a variety of other food, and flavorful enough to be eaten alone.

Traditional British soft bread rolls, finished with a signature dust of flour

Italian fluffy, airy bread, flavored with extra virgin olive oil, rosemary, flaky salt. Perfect for dipping in your salad dressing or wiping up the last of your pasta sauce up.